The purpose of this study was to determine the effect of using three making techniques on the survival rate of Lactobacillus casei 01 in ice milk containing three different levels of sugar (13, 15 and 17%). To meet this objective, the first technique was done by inoculating of ice milk mix with L.c 01culture directly and without fermentation. A culture of Lactobacillus casei (L.c 01) grown in boiled skim milk at 37^○C. once, and at 30^○C. again, and until pH of 4.5 and 5.5 reached, respectively. The fermented milk was added to the ice milk mix (50% w/w.). Microbial counts, pH, viscosity of the ice milk mixes and the functional and sensorial properties of the final products were evaluated. When L.c 01 was added to ice milk mixes using the second (F₃₇) and third (F₃₀) techniques, the pH value decreased and the viscosity increased in the mixes. No effect on the overrun or melting rate of the final product was observed. The fermentation techniques (F₃₇ and F₃₀) could significantly increase the viability of L.c 01 in ice milk by extending the storage period. F₃₀–ice milks had the highest sensory attributes.